Thanks to my friend Linda for sending in what she claims is the best recipe for gluten free vegan carrot cake cupcakes ever! She says: I served these cupcakes at my parent’s 60th wedding anniversary party. No one knew that they were vegan and gluten free. They are awesome! I haven’t had a chance to try the recipe myself but I can guarantee that she has good taste (taste, get it? I’m hilarious). Anyway, GF buddies, check it out!
GF Vegan Carrot Cake Cupcakes
Recipe by Linda Androws
Ingredients:
1 ½ cups Brown rice flour
½ c bean flour
½ cup potato starch flour
1 tsp xanthan gum
2 tsp baking soda
2 tsp cinnamon
1 tsp fresh grated ginger
½ tsp kosher salt
Egg replacer to equal 4 eggs – Usually 1 ½ tsp per egg added to 2 t. warm water
2 cups organic sugar
1 cup coconut oil – You can use Vegan mayonnaise but the coconut oil it much better!
2 cups applesauce
2 cups grated carrots
1 cup finely chopped walnuts or pecans nuts
Directions:
Combine dry ingredients in bowl and stir to “sift”.
Beat together at medium speed the sugar, coconut oil, applesauce and egg replacer.
Gradually beat in the dry ingredients. Then, mix in the carrots and nuts.
Fill the cupcake papers ¾ of the way full. Bake in a preheated 350° oven for about 20-25 minutes. The cake should spring back when touched. Cool completely and frost with “cream cheese” frosting.
Vegan Cream Cheese Frosting
1 tub of Tofutti Cream Cheese Alternative at room temperature
4 cups powdered sugar – You could use Agave nectar for a runnier glaze type frosting.
1 tsp grated orange zest or 1T Orange Liquor
Whip all together at low speed until incorporated and then at high to get a nice fluffy frosting. Frost cupcakes and refrigerate until ready to eat. Take out of the fridge ½ hour before eating.
